Say cheese! The maturing science of starter cultures

Genetic, enzymatic and metabolite profiling of the Lactobacillus casei group reveals strain biodiversity and potential applications for flavour diversification.

Journal of applied microbiology·2017

Influence of GABA and GABA-producing Lactobacillus brevis DPC 6108 on the development of diabetes in a streptozotocin rat model.

Beneficial microbes·2016

Transformation of serum-susceptible Escherichia coli O111 with p16Slux plasmid to allow for real-time monitoring of complement-based inactivation of bacterial growth in bovine milk.

Journal of dairy science·2015

Reduced-fat Cheddar and Swiss-type cheeses harboring exopolysaccharide-producing probiotic Lactobacillus mucosae DPC 6426.

Journal of dairy science·2015

Sugar-coated: exopolysaccharide producing lactic acid bacteria for food and human health applications.

Food & function·2015

Food and nutrient intake of Irish community-dwelling elderly subjects: who is at nutritional risk?

The journal of nutrition, health & aging·2014

Macropinocytosis-mediated recyclable LYTACs (McR-TACs) for receptor-independent protein degradation.

Nature biotechnology·2026

A genomic catalog of Earth's bacterial and archaeal symbionts.

Nature biotechnology·2026

Precise genomic integration of large DNA fragments by donor-directed annealing using prime editing.

Nature biotechnology·2026

Donor-complementary prime editing enables precise kilobase and library-compatible DNA insertions.

Nature biotechnology·2026

Megascale microbiome analysis with DartUniFrac.

Nature biotechnology·2026

Engineered bacterial siderophore production accelerates rock weathering for carbon removal.

Nature biotechnology·2026

Human diets in transition: evolutionary legacies, cultural change and modern food environments.

Journal of anthropological sciences = Rivista di antropologia : JASS·2026

Food characterization in the omics era: current advances, analytical approaches, and future perspectives.

Frontiers in nutrition·2026

Inhibitory effect of gut microbiota-fermented trisaccharide GuFGa (Glc-Fuc-Gal) on Campylobacter jejuni: insights from transcriptomic and metabolomic analyses.

Marine life science & technology·2026

Consumer Perceptions and Behaviors Toward Fermented Foods: Insights From a Canadian Survey.

Food science & nutrition·2026

Advances in Sunflower Seed Oil: Intelligent Quality Evaluation, Processing Innovations, and Component Analysis.

Comprehensive reviews in food science and food safety·2026

Assessment of microbiological quality and safety in frozen ready-to-eat foods in Korea.

Food science and biotechnology·2026

Related Experiment Videos

Say cheese! The maturing science of starter cultures

Related Concept Videos

Genetic, enzymatic and metabolite profiling of the Lactobacillus casei group reveals strain biodiversity and potential applications for flavour diversification.

Influence of GABA and GABA-producing Lactobacillus brevis DPC 6108 on the development of diabetes in a streptozotocin rat model.

Transformation of serum-susceptible Escherichia coli O111 with p16Slux plasmid to allow for real-time monitoring of complement-based inactivation of bacterial growth in bovine milk.

Reduced-fat Cheddar and Swiss-type cheeses harboring exopolysaccharide-producing probiotic Lactobacillus mucosae DPC 6426.

Sugar-coated: exopolysaccharide producing lactic acid bacteria for food and human health applications.

Food and nutrient intake of Irish community-dwelling elderly subjects: who is at nutritional risk?

Macropinocytosis-mediated recyclable LYTACs (McR-TACs) for receptor-independent protein degradation.

A genomic catalog of Earth's bacterial and archaeal symbionts.

Precise genomic integration of large DNA fragments by donor-directed annealing using prime editing.

Donor-complementary prime editing enables precise kilobase and library-compatible DNA insertions.

Megascale microbiome analysis with DartUniFrac.

Engineered bacterial siderophore production accelerates rock weathering for carbon removal.

Human diets in transition: evolutionary legacies, cultural change and modern food environments.

Food characterization in the omics era: current advances, analytical approaches, and future perspectives.

Inhibitory effect of gut microbiota-fermented trisaccharide GuFGa (Glc-Fuc-Gal) on Campylobacter jejuni: insights from transcriptomic and metabolomic analyses.

Consumer Perceptions and Behaviors Toward Fermented Foods: Insights From a Canadian Survey.

Advances in Sunflower Seed Oil: Intelligent Quality Evaluation, Processing Innovations, and Component Analysis.

Assessment of microbiological quality and safety in frozen ready-to-eat foods in Korea.

Related Experiment Videos

Say cheese! The maturing science of starter cultures

Related Concept Videos

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